Wednesday, February 22, 2012

Elier's Homemade fusion brown sauce for chicken or lamb

A dash of kesum actually goes marvelous with Western brown sauce. Hubby loves it, so I decided to write the recipe here for future reference.

Ingredients for initial stock sauce:
1/4 chicken
1/2 large onion sliced
1 whole onion quartered
1 whole garlic smashed n lightly chopped
Half tomato sliced
An inch of red chilli
Black pepper, rosemary, salt, sugar, a bit of chicken stock, a sprig of daun kesum
Butter and oil

1. Heat oil, stir fry garlic, onion.. Then add butter & the rest of herb ingredients.
2. Add chicken, flavours n add water juz enuff to almost cover d chicken.
Optional: a dash of oyster sauce.
3. Simmer over low fire until chicken is cooked.
4. Remove chicken

Ingredients for pan fried chicken:
5 clove smashed n lightly chopped
A sprig of kesum
Olive oil

1. Heat oil n fry all the ingredients, add earlier chicken.
2. As soon as chicken is lightly browned, add a ladle full of stock sauce.
3. Keep stirring bottom of pan to ensure no hangit.
4. Remove chicken into serving plate.

Final sauce preparation, with roux:
5. Add butter into earlier frying pan, together with its original fried stuff stuck in d pan.
6. Add a spoonful of flour. Fry it.
7. Strain the earlier stock sauce into the pan. Stir as it thickens. Color will turn to lovely brown, u may add more oyster sauce if u like.

So, that's it. Spoon the sauce onto the chicken or lamb, meat.

No comments: